BCC INNOVATION, the technology center of the Basque Culinary Center, needs to incorporate to its team a Researcher for the development of sustainability projects in the field of gastronomy and gastro-food value chain.

We see gastronomy as a key tool for change to achieve a truly sustainable value chain, from production to consumption. From this approach we want to generate positive change for the future of the industry and people, contributing to build a healthier, sustainable and resilient society.

Functions:

• Participate in the development of innovation projects in the area of sustainability, regional, national, European public calls (Life, Horizon Europe, PRIMA or similar).
• Research and analyze methodologies to quantify food waste and its environmental impact in order to develop innovative solutions.
• Develop innovative solutions to reduce the environmental impact of food and the processes that occur throughout the value chain and especially in Horeca establishments.
• Measuring the economic and social impact related to the gastro-food value chain and implementation of improvement measures.
• Carrying out diagnostics of the gastro-food sector. 
• Develop methodologies and tools to improve the sustainability of the gastro-food sector that can be transferable to users.
• Making proposals, reporting and dissemination of project results.

Requirements:

• Degree in Environmental Sciences, Food Industries, Biology, Chemistry, Engineering or others of similar nature.
• Have a Master's degree especially in subjects related to the position.
• Previous experience, at least 3 years, in research projects or innovation consultancy in topics related to the position.
• Have knowledge of data analysis, statistical methods and database management.
• Be familiar with the concepts of sustainability and circular economy especially in the field of food.
• High interlocution and writing skills (C1) in English, Spanish and Basque.

The following knowledge and experience will be additionally valued:

• PhD in subjects related to the position.
• Knowledge in Life Cycle Analysis and use of calculation software such as SIMAPRO or OPENLCA.
•  Participation in the design, elaboration of technical-economic proposals to public and private funding, as well as management of environmental consulting, research, development and technology transfer projects.
•  Participation in European projects.
• Knowledge and experience in the use of participatory tools and methodologies, as well as in social innovation projects.
•  Skill in learning and handling new computer tools.

Desired competencies:

We are looking for a person who is passionate about sustainability and sustainable development from research and knowledge. For this, you should like to work in a team, be a person with creativity and initiative, autonomy to develop your tasks, be oriented to continuous learning, be used to working with deadlines, be a good communicator and be results oriented to contribute to the team as a whole.

WHAT WE OFFER YOU:

• To be part of a dynamic team of professionals committed to the development of quality research in the field of gastronomy, to generate knowledge that contributes to promote a more sustainable and resilient society.
• To work in a center of reference in its field worldwide, participating in impact projects.
• A remuneration commensurate with the position and the experience provided.
• Flexible schedule with the possibility of telecommuting.